Egg Drop Soup
Egg Drop Soup is so easy. Like so super-duper-why-have-you-been-ordering-it-all-your-life easy. Really. Make some when you’re having a yen for Chinese Takeout or tonight. Or both. Whenever. 🙂
And, for a super swell bonus our version is so good for you. No yucky weird ingredients hiding amongst your eggs. And definitely not over sweetened as some soups come.
Egg Drop Soup
Serves/ Yield: 4
Prep Time: 5 minutes
Cook/ Assembly Time: 5 minutes
Total Time: 10 minutes
- 4 c. chicken broth
- 1 tsp. coconut aminos
- 1 tsp. sesame oil
- 2 Tbsp. arrowroot or tapioca flour
- 1 Tbsp. lard (reserved bacon fat), ghee or butter, cold but malleable
- 4 eggs, beaten
- 3 green chives, chopped
- ½ tsp. sea salt
- Ground Pepper, to taste
Bring chicken broth, coconut aminos, and sesame oil to a boil over medium-high heat.
In a small bowl, use the back of a spoon to work the lard and arrowroot into a smooth paste. Ladle some of the hot chicken broth into the bowl and whisk together the broth and paste until smooth. Incorporate into the rest of the chicken broth. Lower heat to medium for a few minutes to allow the soup to slightly thicken.
Stir in the chives, salt, and pepper.
Slowly pour the whisked eggs into the soup. Stir gently. The eggs will cook immediately.
Ladle and enjoy!
Options and Notes: Sliced mushrooms are delicious in this, add them as you heat the chicken broth.